A hearty, deeply flavourful riff on Budae Jjigae — Korean army stew — built around fall-apart pulled pork shoulder, bold gochujang broth, chewy udon noodles, and finished with creamy melted Velveeta. Weeknight effort, weekend payoff.
Prep time: 20 minutes
Pressure cook time: 90 minutes
Total time: ~2 hours
Serves: 4–6
Ingredients at a Glance
| Ingredient | Amount |
|---|---|
| Bone-in pork picnic half | 1.2–1.5 kg |
| Gochujang | 4 tbsp total (2 + 2) |
| Soy sauce | 2 tbsp total (1 + 1) |
| Sesame oil | 1 tbsp + drizzle to finish |
| Fresh garlic, minced | 9 cloves total (4 + 5) |
| Scallion powder | 1 tsp |
| Neutral oil | 1 tbsp |
| Green onions | 1 bunch (2 stalks for broth, rest for garnish) |
| Kimchi, roughly chopped | 1 cup |
| Kimchi juice | ¼ cup (reserved from jar) |
| White soybean paste (doenjang) | 1 tbsp |
| Oyster sauce | 1 tbsp |
| Water | 4 cups |
| Umami flavour boost | 2 tsp |
| Cremini mushrooms, sliced | 200g |
| Velveeta, cubed | 200g |
| Frozen udon noodles | 400g |
Instructions
Step 1 — Make the Pork Rub
In a bowl, combine:
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tsp scallion powder
Rub the paste all over the pork and let it sit for 15 minutes at room temperature while you prep everything else.
Step 2 — Sear the Pork
Set your Instant Pot to Sauté (High). Add:
- 1 tbsp neutral oil
Sear the rubbed pork on all sides until deep golden brown, about 8–10 minutes. Remove the pork and set aside. Leave the pot on Sauté — do not clean it.
Step 3 — Build the Broth
In the same pot, still on Sauté, add:
- 5 cloves garlic, minced
- 2 stalks green onion, roughly chopped
- 1 cup kimchi, roughly chopped
- ¼ cup kimchi juice
Cook for 2–3 minutes until fragrant. Then add:
- 2 tbsp gochujang
- 1 tbsp white soybean paste (doenjang)
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
Stir and cook another minute, letting the pastes toast slightly.
Step 4 — Pressure Cook
Add:
- 4 cups water
- 2 tsp umami flavour boost
Scrape up any browned bits from the bottom thoroughly — this prevents a burn warning. Nestle the seared pork back into the pot.
Seal the lid and set to Pressure Cook, High, 90 minutes. When done, allow 15 minutes natural release, then quick release the remainder.
Step 5 — Shred the Pork
Remove the pork to a cutting board. The bone should slide right out — discard it. Shred the meat with two forks. Skim any excess surface fat from the broth if desired.
Step 6 — Simmer with Mushrooms
Return the shredded pork to the pot. Add:
- 200g cremini mushrooms, sliced
Set to Sauté and simmer for 5–7 minutes until the mushrooms are tender and the broth has tightened up slightly.
Step 7 — Noodles and Cheese
Cook the 400g frozen udon noodles separately according to package directions, drain, and add to the pot. Then add:
- 200g Velveeta, cubed small
Stir gently and continuously until the Velveeta is fully melted and the broth turns creamy and glossy.
Step 8 — Taste and Serve
Taste and adjust — more soy sauce if it needs salt, more gochujang for more heat. Ladle into deep bowls and top with:
- Remaining green onions, thinly sliced
- A drizzle of sesame oil
Notes
Heat level: Medium hot gochujang gives a solid kick. If serving to mixed spice tolerances, start with 1 tbsp in the broth and add more at the table.
Velveeta tip: Cut it small and stir constantly once it goes in — it melts fast and you don’t want it clumping on the bottom.
Udon tip: Cook noodles separately and add just before serving. Store leftover noodles separately so they don’t absorb all the broth overnight.
Pantry flex: A small spoonful of black bean garlic sauce stirred in during Step 3 adds a nice extra layer of depth.